Carrot gnocchi with zucchini sauce

Regarding the quantities, pay more attention to the units, teaspoons, etc. than to the grams. The recipe and quantities I made based on several that I saw on the internet and the quantities are a bit of reference, but adjustable. For the flour I used 30g, but then I was adding so I think it was about 50-60gr finally.

Peel and clean the carrots and boil them in water with a pinch of salt until slightly softened.

Cut the boiled carrot. In a frying pan with AVOE cook half of the onion (it would be 1/4 onion) and then add the carrot.

Add in a blender glass, the cooked carrot and onion. Half of the cheese (25-30gr) the initial amount of flour (30gr, then we will add more) the egg yolk and the spices. Grind and put the mixture on a surface to be able to knead. Before doing so, let it rest a little (about 5 minutes would be enough).

Knead the mixture by adding flour until the dough does not stick together. It will always be a little sticky unless we add a very large amount of flour. The idea is that the dough does not stick to the fingers and we can shape it.

Shape it into an elongated roll (goat cheese roll style) and cut small pieces with a knife. The pieces can then be rounded and shaped with a fork. It is optional, it depends on the desire and patience of each one (I just gave a little round shape without too much care, with a little flour in my hands, mostly to finish giving them consistency).

We put water in a pot to boil with a little salt while we prepare the sauce.

For the sauce we cut and cook the rest of the onion and the zucchini in a pan with AVOE. When they are almost done, add a little water to the pan (one or two fingers of water in a glass) and increase the heat to maximum for a few minutes without reducing it. Pour everything (including the water) into the blender, together with the rest of the cheese and blend. Set aside.

When the water in the pot boils add the gnocchi. Remove them with a skimmer when they begin to float to the surface (it will only take 2-3 minutes).

Serve the gnocchi adding the sauce. I then put a handful of pumpkin seeds. But it is totally optional (I thought about it while I was plating and put the seeds because I had them at home, but you can put nothing or any other kind of seeds or nuts you like).